Getting a little tired of that holiday ham and pumpkin pie? Let’s spike our insulin with something different as we move away from the holiday and look towards the new year. Victory at Sea Peppermint Cupcakes were the first eats from Ballast Point and, considering my love for the brewery and the lack of recipes utilizing them, I decided to continue on this train with my favorite taco recipe. Considering the ugly sculpin fish doesn’t looks satisfying as a fish taco, I went with carnitas.
Serve on a tortilla and garnish with cilantro and lime with a side of rice and be sure to prepare yourself for some food coma after this meal. If you are a masa master, make your own tortillas. You won’t regret it.
- Add spices, sugar, and salt into a blender or food processor and grind until spices are fine. Add chopped jalapeños, orange juice, Sculpin, and tequila and blend for 30 seconds. Set aside.
- Take your pork shoulder and chop it into cubes. Place in a giant Ziploc bag. Pour the liquid spice mix into the bag, seal, and mash it around a little bit before placing into the fridge. Keep it there for 4 hours minimum (overnight preferred).
- In a rectangular baking pan, place banana leaves. Then slowly pour out the contents of the Ziploc bag, evenly distributing pork throughout the pan. Place another banana leaf on top, and seal with aluminum foil. Cook for 4 hours, checking on it hourly. The pork should fall right off the bone.